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    You are in: Home / Greek / "spanakopita" Inspired Breakfast Casserole Recipe
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    "spanakopita" Inspired Breakfast Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    The Frugal Greek's Note:

    Spanakopita is probably my favorite food on earth, but it's a very labor-intensive dish, and is very high in calories, fat (including saturated fat from the rivers of butter it contains), and carbohydrates (one pound of phyllo dough!). This is how a poor bachelor Greek gets his home cooking on while keeping things light & healthy. This makes a hearty, protein-packed breakfast, satisfying lunch, or a quick & healthy main course for dinner served along side something like dolmades (stuffed grape leaves). By using eggs as the binding agent rather than cheese, you get a huge amount of good quality protein, and omitting the pastry crust cuts the calories dramatically - it also keeps in the fridge without getting soggy. If using fresh herbs / whole onion, adjust measurements and remove excess water by pressing spinach before adding eggs & baking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a wide, shallow saucepan, melt butter and add spinach.
    2. 2
      Cook spinach on medium heat until thawed and beginning to steam.
    3. 3
      Add dill weed and onion powder, continue to cook while moving around pan continuously until spinach has wilted and most of the moisture has either been absorbed by the herbs or evaporated.
    4. 4
      Once spinach has cooked, set aside to cool for a few minutes (you don't want the eggs to scramble when you add them).
    5. 5
      Grease a 9 x 13 glass baking dish with olive oil (either from a spray - be sure the ingredients are just extra virgin olive oil & propellant - or put a few drops in the pan and wipe around the inside with a paper towel).
    6. 6
      Beat eggs separately, then add to spinach mixture along with milk.
    7. 7
      Add to greased baking dish, and using a fork, gently stir / whisk around the spinach / egg mixture until evenly mixed & distributed, breaking up any clumps.
    8. 8
      Crumble feta cheese & sprinkle on top.
    9. 9
      Bake in 350 degree oven for 40 minutes, until eggs are set and cheese is melted & just starting to brown.

    Ratings & Reviews:

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    Nutritional Facts for "spanakopita" Inspired Breakfast Casserole

    Serving Size: 1 (179 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 180.9
     
    Calories from Fat 102
    56%
    Total Fat 11.4 g
    17%
    Saturated Fat 5.2 g
    26%
    Cholesterol 264.6 mg
    88%
    Sodium 321.1 mg
    13%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.3 g
    5%
    Protein 13.9 g
    27%

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